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Pumpkin Spice Latte Cake
This Pumpkin Spice Latte Cake recipe is the absolute best! Delicious pumpkin spice and subtle coffee flavor combine into the most moist, addictive cake you'll find.
Course
Dessert
Cuisine
Fall, Holiday, Thanksgiving
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
10
minutes
minutes
Servings
8
servings
Author
Jessy Freimann
Ingredients
Cake:
1
Duncan Hines Yellow Cake Mix
not sponsored, I just love them!
2
3.4 ounce packages
instant vanilla
1
teaspoon
pumpkin pie seasoning
5
extra large
eggs
I used large because that is what I had on hand
¾
cup
canola oil
¾
cup
pumpkin puree
¼
cup
decaffeinated coffee
Glaze:
1 ⅓
cup
confectioners sugar
2-3
Tablespoon
decaffeinated coffee
Start with 2 and add additional Tablespoon if needed.
Instructions
Cake:
Preheat oven to 325 degrees and grease bundt pan. Set aside.
In a medium bowl, combine the cake mix, pudding mixes and pumpkin pie spice.
In a mixing bowl combine eggs, oil, pumpkin, and coffee.
Add dry ingredients into the mixing bowl and mix until just combined.
Pour batter into the bundt pan and bake for 50 min - 1 hour.
Cool completely and drizzle with glaze. Serve immediately.
Glaze:
Combine all ingredients and mix well. Add more coffee if needed for a thicker, pourable texture.
Drizzle over cake.
Notes
This can also be made into around 20 cupcakes- line muffin tin, fill each cup ¾ of the way full and bake at 325 degrees for 17-20 minutes.